Preheat oven to 350F. Rub sweetpotatoes with oil. Wrap separately in foil and place in a baking pan.

Bake 45 to 60 minutes or until fork tender. Remove and let cool.

In a bowl, combine flour, sugar, baking powder, cinnamon, nutmeg and salt.

In separate bowl, combine milk, eggs and melted butter. Whisk well with dry mixture.

Peel baked sweetpotatoes and mash with a fork. Fold 3/4 of the mashed sweetpotatoes into the batter. If needed, add additional milk, as your batter should be thick but easy to pour. Gently fold in the chocolate chips.

Heat a buttered pan over medium heat.

Pour 1/4 cup of batter onto pan; cook until bubbles begin to form, about 3 to 4 minutes. Flip and cook 2 minutes. Repeat with remaining batter.

Serve pancakes with remaining mashed sweetpotato, maple syrup and extra chocolate chips, if desired.